DESCRIPTION
A person would have to be a fool not to like this pie crust.

Yields: One 9-inch double crust
Prep Time: Prep time: 15 minutes; Refrigeration: 45 minutes
Cook Time: N/A

INGREDIENTS

2 cups (12 ounces) unbleached All Purpose flour
1 teaspoon Salt
2 Tablespoons sugar
12 Tablespoons (1-1/2 sticks) cold unsalted butter, cut up into 1/4 inch slices
1/2 cup cold vegetable shorting (Lard is better!) cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold Water

DIRECTIONS

1. Process 1 ½ cups flour, salt, and sugar in food processor
until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven lumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2.Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disc.

3. Wrap each into plastic wrap and refrigerate at least 45 minutes or up to 2 days.

To use: on floured surface roll out into desired pie plate size.